Persian Rice with Lentils
- 31 - 60 Minutes
- Serves 6
- 1 cup of Puy Lentils
- 1/2 cup of Tilda Pure Basmati rice
- 2 cups of Water
- Pinch of Himalayan Salt or Sea Salt
- 1/2 tsp. Saffron
- 2 tsp. mixed spices (Cumin, Turmeric, Cardamom, Cinnamon
- Pinch of Black Pepper
- 2 Onions, diced
- 2 tbsp. Coconut Oil
- 1 handful of roasted Pecans
- 1 tbsp. Chilli Oil
Cook the lentils in salted water for 20-30 minutes, drain the water and set aside.
Cook the Pure Basmati as per the instructions on the pack.
Fry the diced onions in coconut oil, until golden. Rinse rice and run under cold water till clear, boil for 10 minutes and drain.
Transfer the cooked rice to a large bowl and add the lentils, caramelised onions, spices, raisins, pecans and chili oil.
Combine the ingredients and serve hot or allow to cool.